Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

salt, pepper, a little grated nutmeg, and set on the fire; stir till the butter is melted, and then add grated cheese as directed for _au gratin_, and half a pint of gravy; stir and mix for about ten minutes, and serve. Macaroni requires much butter; the quantity of cheese is according to taste; some put weight for weight of macaroni, butter, and cheese. It is also prepared in a mould (_en timbale_) for _chartreuse_; it is macaroni _Napolitaine_, when every thing is mixed with it; instead of leaving it ten minutes on the fire, put it in the mould, set in the oven for about fifteen minutes, turn over a dish, and serve warm. In using much cheese, the macaroni will preserve the form of the mould when served. _In Croquettes._--Proceed as for rice _croquettes_. _Rice--to boil._--Wash half a pound of rice in water and drain it; put it in a saucepan with one quart of broth taken from the top of the broth-kettle, and before having skimmed off the fat; set on the fire, boil gently for about fifteen minutes, or till rather underdone, and put on a very slow fire to finish the cooking. Water and butter may be used instead of broth. If the broth is absorbed or boiled away before the rice is cooked, add a little more to keep it moist; add salt, pepper, and nutmeg to taste, and it is ready for use. _Another way._--When boiled, place it in a slow oven to dry it, and then pour over it, little by little, stirring the while, four ounces of melted butter. _Another._--Wash half a pound of rice in cold water and drain it. Put it in a saucepan with two quarts of cold water, salt, and the juice of two lemons; boil six minutes, and drain; put it in a saucepan then with about six ounces of melted butter; mix, cover the pan well, and put it in a slow oven for about half an hour; take off and use. Rice may be boiled in several different ways, or rather with several ingredients.